Edinburgh's eclectic restaurant scene has attracted a brigade of well-known chefs, including the award-winning trio of Martin Wishart, Tom Kitchin, and Paul Kitching. They and dozens of others have abandoned the tried-and-true recipes for more adventurous cuisine. Of course, you can always find traditional fare, which usually mean the Scottish-French style that harks back to the historical "Auld
Of course, you can always find traditional fare, which usually mean the Scottish-French style that harks back to the historical "Auld Alliance" of the 13th century. The Scots element is the preference for fresh and local foodstuffs; the French supply the sauces. In Edinburgh you can sample anything from Malaysian rendang (a thick, coconut-milk stew) to Kurdish kebabs, while the long-established French, Italian, Chinese, Pakistani, and Indian communities ensure that the majority of the globe's most treasured cuisines are well represented.
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